Martin City Brewing Co. is expanding its popular pizza and taproom restaurant. A second 3,000-square-foot location will open on Sat., May 26 in Mission Farms, featuring a 160-seat venue with a spacious outdoor patio. The grand opening will include an outdoor beer tent for the celebration with local craft beer, pizza by the slice, yard games and live music.
Located in Pizzabella’s former Mission Farms location, MCBC remodeled the interior to fit its needs. After removing the existing wood-fired oven, the restaurant added a Wood Stone oven like the one used at its original location in south Kansas City.
“The oven is twice as big as the oven at the original location. It cooks pizza at 650 degrees,” says co-owner Matt Moore. “We also rebuilt the bar and kitchen and added more cooler space for draft beer.”
Additional lighting and decor put MCBC’s stamp on the space. A quote by Oliver Wendell Holmes, painted on a wall in the entryway, underscores the aspirations of Moore and Chancie Adams, co-founders of the brewery, friends and sailing buddies.
“Greatness is not in where we stand but in what direction we are moving. We must sail sometimes with the wind and sometimes against it—but sail we must and not drift, nor lie at anchor.”
Local artist Chris Rau’s original pencil sketches, used to create some of the brewery’s can and bottle labels, are framed and mounted on the walls. Black-and-white photographs of brewery production and employees are printed on canvas and displayed in the dining room. The images lend a personal touch to the space like family photos of a business that’s quickly matured. A sign mounted on a wall of wood slats bears large lit letters that spell Martin City and acknowledges its new bi-state footprint. The sign’s arrow points west toward Kansas and east toward Missouri, of course, where the original businesses were founded.
Martin City Brewing Co. began as a pub on E. 135th St. that served craft beer from local and regional breweries and upscale food made from scratch. Next, Moore and Adams built a production brewery and the original Pizza and Taproom restaurant next door. The sister businesses attracted a strong following for its own brand of craft beer and array of pizza, sandwiches, salads and appetizers. Later, the brewery added a canning line and bolstered its keg distribution to include cans and bottles, further extending its brand name throughout Kansas City.
These growth stages not only raised the brand awareness and following for MCBC, but also put the owners in a viable position to add another venue. The possibility for a Mission Farms location arose when Trevor Ashby learned that Pizzabella would leave the space. Ashby, a friend of Moore’s, is a partner in the new location and its general manager.
“Trevor lives in the space above the restaurant,” Moore says. “The Mission Farms location was his idea. There’s a gap in the area for a more relaxed restaurant with a lower price point that’s beer-forward and family-friendly.”
MCBC’s beers will be on tap as well as a few guest beers and special releases.
Formerly with Houlihan’s, chef Brandon Moore (no relation to Matt Moore) will helm the kitchen. The restaurant will feature the same menu as the original Pizza and Taproom, including classics like margherita and sausage with peppers, as well as more adventurous selections like bacon and eggs with ricotta and sage; Spanish-inspired chorizo; and a fig, prosciutto and caramelized onion pie.
Starters range from chicken wings to charcuterie boards to honey and bacon Brussels sprouts. The Cuban in Kansas is an update on the classic sandwich with pork carnitas, ham, bacon, pickles, Swiss cheese and stone-ground mustard on bread. Martin City’s dessert fondue serves fresh-baked dough with warm chocolate ganache, salted caramel and peach compote.
Martin City Brewing Co. Pizza & Taproom at Mission Farms, 4000 Indian Creek Pkwy., Overland Park, Kansas, martincitybrewingcompany.com